GLUTEN-FREE: Sourdough Simplified with Anita Šumer | Zagreb, 21 October 2026 | Only 5 spots
From: kr.69,00 / month for 2 months
One time payment of 129 Euro OR 2 payments of 69 euro each
Would you like to learn how to bake healthier gluten-free bread without unnecessary additives?
With only 4 ingredients.
Sourdough bread baking really can be simple and quick.
You just need to learn the right process!
Join me for a hands-on GLUTEN-FREE (!) workshop, where in just under 3 hours I’ll guide you through the entire process of baking bread with a gluten-free sourdough starter and teach you everything you need to know about caring for and using your starter for your future bakes.
You’ll also receive a GIFT worth €55.
ZAGREB, near Jarun
Wednesday, 21 October 2026
Only 5 spots available.
17.30-20.00
IMPORTANT!
Despite taking great care and following appropriate procedures,
I cannot guarantee 100% gluten-free conditions.
I will, however, do my very best to minimize the risk of cross-contamination.
For this reason, people with coeliac disease participate in the workshop at their own discretion and responsibility.
I also do not recommend that people with coeliac disease taste the bread that I bring already baked to the workshop.
If you have coeliac disease and would like to join the workshop, please let me know at info@sourdoughmania.com.
For more workshops, check HERE (sourdough with gluten and fermentation).
If you join both workshops (sourdough and fermentation), you’ll receive 15% off.
If you come as a pair/2 people joining together, use code ZAJEDNO10 for 10% off.
Description
GLUTEN-FREE SOURDOUGH SIMPLIFIED, ONLY 5 SPOTS
ZAGREB
Wednesday, 21 October 2026
17.30-20.00
Fermentation workshop
Friday, 23 October 2026
17.30-20.30,
More HERE*
*Come to both the bread and fermentation workshops and use code OBODVOJE15 for 15% off.
Coming together with someone? Use code ZAJEDNO10 for 10% off for both of you.
We’ll spend around 3 hours exploring GLUTEN-FREE sourdough together, with plenty of time to see, touch, smell, taste, ask questions and actually work with the dough yourself.
My intention is simple: to help you understand sourdough well enough that when you get home, you feel confident to bake on your own.
No unnecessarily complicated techniques. No spending your entire day in the kitchen.
Just good flour, water, salt, a lively starter… and an understanding of what your dough is telling you.
Suitable for:
Gluten-free baking
Despite taking great care and following appropriate procedures, I cannot guarantee completely 100% gluten-free conditions. I will, however, do my very best.
For this reason, participation in the workshop for people with coeliac disease is at their own discretion and responsibility.
I also do not recommend that people with coeliac disease taste the bread I bring already baked to the workshop.
If you have coeliac disease and would like to join the workshop, please let me know at info@sourdoughmania.com
WHO IS THIS WORKSHOP FOR?
This workshop is for you if:
- You’re completely new to sourdough and want to learn how to bake healthier, better bread and other baked goods.
- You already bake with sourdough but want to deepen your understanding and improve your results with my guidance
- You learn more easily by seeing, touching and doing than by following written recipes.
- You want to understand the essentials quickly and start baking successfully without sourdough taking over your entire life.
- You’re looking for an original, delicious and memorable experience to give yourself or someone you love.
WHAT’S INCLUDED?
- Approx. 3-hour hands-on workshop,
- GLUTEN-FREE sourdough starter,
- High-quality organic ingredients and flour,
- Sourdoughmania wooden mixing spoon,
- Recipe booklet and Sourdoughmania wooden pencil,
- Ritual Bread tasting with all the senses
- And, most importantly, the knowledge and experience I’ve gathered through more than 14 years of baking with sourdough.
I’ve made plenty of mistakes along the way so you don’t have to repeat them. 
You’ll learn how to make wholesome, delicious bread from just four basic ingredients: flour, water, 100% natural binder, and salt, with sourdough doing its beautiful work in between.
It really doesn’t need to be more complicated than that.
YOU’LL ALSO RECEIVE A GIFT PACKAGE WORTH €55
-
CERTIFIED GLUTEN-FREE PACKAGE OF ORGANIC INGREDIENTS (gluten-free starter, stone-milled millet flour, Psyllium powder)
- GLUTEN-FREE BREAD RECIPE
- BOOKLET WITH INSTRUCTIONS FOR USING AND CARING FOR YOUR SOURDOUGH STARTER
- WOODEN PENCIL
- BRANDED MIXING SPOON
So you’ll have everything you need to continue your sourdough adventure after the workshop.
WHAT WILL YOU LEARN?
In approximately 3 hours, you’ll:
- Discover what sourdough starter actually is and what makes sourdough fermentation so special.
- Learn why properly fermented baked goods can be easier for our bodies to digest.
- Learn how to care for and feed your starter so it stays strong, bubbly and ready for baking.
- Follow the bread-making process from beginning to end.
- Mix your own basic bread dough.
- Explore different types of GLUTEN-FREE flour and how they behave in sourdough baking.
- Learn to read your dough and recognise when it has fermented enough, so you can avoid under- and over-fermentation.
- Learn how to shape a bâtard.
- Discover how to bake bread with a beautifully crisp crust.
- Learn how to store your bread properly.
- Find ways to fit sourdough baking into your everyday rhythm without spending your whole day in the kitchen.
- Pick up plenty of practical tips and tricks from my 14+ years of sourdough experience.
And yes, we’ll taste bread too. Because sourdough is best understood with all the senses. 
MEET ANITA ŠUMER – THE SOURDOUGH QUEEN
I’m Anita Šumer, sourdough baker, teacher and author from Slovenia.
My sourdough journey began in 2012, when my husband had to have his gallbladder removed and could no longer tolerate conventional yeasted bread very well. That little kitchen experiment grew into something I could never have imagined.
Since then, I’ve taught 200+ sourdough workshops around the world, written internationally recognised and awarded books and shared my love of fermentation with thousands of home bakers.
But even after all these years, what I love most is still very simple:
Flour. Water. Salt.
A living starter.
Hands in the dough.
And that little bit of magic that happens when we give fermentation the time it needs.
ZAGREB · near Jarun
Wednesday, 21 October 2026
Only 5 places are available per workshop.
Come and get your hands into the dough with me. ♥️
Let’s bake the world a better place.
Anita
ŠTO DRUGI KAŽU O MOJIH RADIONICAH?"
Additional information
| Choose your subscription plan | 21.10. 1 payment of 129 €, 21.10. 2 payments of 69 € = 138 € |
|---|
